Summary

Ingredients

• 4 port. Fish fillet (s) (expensive: monkfish / cheap: saithe)
• 1 lime (s)
• 10 g iner, peeled
• 1 spring onion (s)
• 2 cloves garlic)
• 30 ml oil and 2 tablespoon
• 1 small potato (s)
• 300 ml coconut milk, unsweetened
• 100 ml water
• Fish sauce
• salt and pepper
• 250 g mano (s)
• 200 g carrot (s)
• 100 ml white vinegar
• 10 g iner, possibly less
• 1 teaspoon honey
• Coriander greens, chopped
• sesame
• chili
• 200 g mushrooms
• 0.5 ½ sugar
• 50 ml cream
• 50 ml white wine

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Instructions

1. Make a fish stock from water and fish sauce (1 tablespoon). Chop 1 spring onion and 1 clove of garlic and fry in oil, pour in the coconut milk and fish stock, add the grated potato. Season with salt, pepper, chilli and a little sugar and cook on medium heat for 15 minutes. Add the fish fillets and cook without boiling with the lid closed for about 10 minutes, turning once during this time. Add lime juice and season to taste.
2. For the mango parafit, dice the mango, chop 1 clove of garlic and ginger and cut the carrots into slices. Briefly fry the garlic and ginger in oil and caramelize with honey. Add the carrots, sauté briefly and deglaze with the white vinegar. Cook until all the liquid has boiled away, then remove from the heat and fold in the mango. Season to taste with coriander leaves, salt and chilli.
3. For the mushroom parfait, cut the mushrooms very small, sauté in butter, pour white wine, bring to the boil. Add the cream, reduce and season with coriander, salt and pepper.
4. Place the fish on both parfaits and sprinkle with toasted sesame seeds.
5. This goes very well with salad (e.g. lamb`s lettuce with tomatoes) and toasted bread (e.g. papadam from Indian cuisine).